Directions
Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla frozen yogurt on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh berries. Serve immediately with straws and sundae spoons.

Place orange juice in a small sauce pan. Whisk in cornstarch until dissolved. Add the raspberry jam and the sugar and whisk until combined. Add the frozen raspberries with the juice and stir. Turn down the heat and cook until thickened slightly, about 10 minutes. If your children do not like pulp and seeds, strain the sauce through a sieve to get a smooth sauce.